A La Bastille

Frommer's Review

Housed in a one-story, cream-colored house, built in the 1960s, this grand restaurant of Port-of-Spain is a short walk from the sea and about a mile west from the center of Port-of-Spain. Menu items usually reflect classical and conservative French cuisine at its most traditional, as shown by the foie gras (cold and in aspic, and served with warm toast); the escargots (snails) in garlic butter; and the roasted rack of lamb with a tapenade of black olives and coated with an herb crust. Slightly more reflective of the Creole traditions of Trinidad is a warm version of an upscale goat-meat salad, served with red wine and herbs; and a spicy version of "Provençale" gumbo made with clams, shrimp, oysters, fish, and shellfish.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.